All Ohio - Pastila Shampan Squash Soup

But what do you eat in January? (Or March, as is the case here.) Believe it or not, there is plenty of good eating to be had in the Midwest, even when it is blanketed under snow and ice. The entirety of this recipe was locally grown.

In August I bought a heritage winter squash at the farmers market called Pastila Shampan. I may have gotten a bit carried away in the squash department last season as I have well over two bushels left of various varieties. This one in particular is from France, where it is called "Fruit Candy Champagne." That is an apt description of it and I found the balance of sweetness to be tempered by a great nuttiness. Since it was March before I touched it again, this twelve pound heirloom stored beautifully all winter. Like most French varieties the Pastila Shampan does not have a particularly dense texture, mine was approaching the stringiness of spaghetti squash. This attribute lends itself well to a pureed soup.

All Ohio Pastila Shampan Squash Soup:
1/2 storage onion
Tablespoon butter
8 cups of roughly chopped pastila shampan or other winter squash (butternut or galeux d'eysine or hubbard types work well here)
1 tsp dried thyme
2 tablespoons dried sage
1/2 tsp dried chili flakes
Salt
1 clove garlic
2 quarts of chicken stock (veggie stock works great as well)
1/2 cup of whole milk or cream

Saute the onion in the butter until it is translucent over medium heat. Add the chopped winter squash and let sweat for about five minutes. Then add the salt, herbs, chili flakes, and garlic. Saute for one more minute, then add the stock and bring to a boil. Once the soup boils, reduce heat to low and let simmer until the squash is tender. Using an immersion blender puree the soup until smooth. Taste and adjust seasonings if needed. At this point you can let the soup cook down longer for a thicker texture. Just before serving stir in the heavy cream.

Decidedly non local but lovely additions:
1 tablespoon madras curry powder
1/2 tsp cracked black peppercorns